Pat the salmon fillets dry with paper towels. Rub each fillet with the olive oil and season both sides with Cajun seasoning and salt to taste.
Heat a large nonstick skillet over medium-high heat until hot.
Add the salmon fillets to the skillet skin-side up and sear without moving for about 3 minutes, until a golden crust forms.
Flip the fillets so the skin side is down and cook for about 2 minutes.
While the salmon cooks, melt the butter in a small saucepan over medium heat. Stir in the honey, soy sauce, and minced garlic and simmer for 2–3 minutes until combined.
Remove the sauce from the heat and stir in the juice of ½ lemon.
Pour the honey butter sauce over the salmon in the skillet and continue to cook, spooning the sauce over the fillets occasionally, for another 3–5 minutes or until salmon reaches desired doneness.
Transfer the salmon to plates and garnish with chopped parsley, lemon wedges, and a sprinkle of black sesame seeds. Serve immediately.
